Brun og fin [PM] - Beer Recipe - Brewer's Friend

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Brun og fin [PM]

159 calories 15.8 g 330 ml
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Beer Stats
Method: Partial Mash
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 50% (brew house)
Source: Jan Erik Johansen
Calories: 159 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Friday October 4th 2019
1.052
1.012
5.4%
27.8
18.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,724 g Dry Malt Extract - Light2724 g Dry Malt Extract - Light 42 4 53.2%
1,000 g Crisp Malting - Finest Maris Otter1000 g Finest Maris Otter 38 3 19.5%
500 g German - Carapils500 g Carapils 35 1.3 9.8%
400 g United Kingdom - Crystal 45L400 g Crystal 45L 34 45 7.8%
100 g United Kingdom - Amber100 g Amber 32 27 2%
100 g United Kingdom - Brown100 g Brown 32 65 2%
100 g United Kingdom - Chocolate100 g Chocolate 34 425 2%
100 g United Kingdom - Crystal 90L100 g Crystal 90L 33 90 2%
100 g United Kingdom - Pale Chocolate100 g Pale Chocolate 33 207 2%
5,124 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Columbus10 g Columbus Hops Pellet 15 Boil 60 min 16.11 33.3%
20 g Columbus20 g Columbus Hops Pellet 15 Boil 10 min 11.68 66.7%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish moss Water Agt Boil 15 min.
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
2 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Med-High
Optimum Temp:
19 - 21 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 L Infusion -- 67 °C 45 min
3 L Sparge -- 78 °C 5 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 31.5 L) 30.6
Mash volume with grains (equipment estimates 31.5 L) 32.2
Grain absorption losses (steeping) -2.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.8
Pre boil volume (equipment estimates 30.9 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 25
Going into fermentor 25
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 30.6  
Equipment Profile Used: System Default
 
Notes

Collect 18 liters of water in the big brewing kettle. Heat water og add DME. Stir well. Bring to a boil.

While heating water in the big kettle, heat 8 liters of water in a smaller kettle to 70 degrees C. Perform partial mash and do a 3-liter sparge after mashing for 45 minutes.

Remove the grain bag and add the wort to the big kettle. Bring to a boil, and add hops according to the recipe.

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  • Public: Yup, Shared
  • Last Updated: 2019-10-10 13:38 UTC